• Ingredients:
  • 1½ cups jasmine rice
  • 3 cups water
  • 3 tablespoons ghee (or butter)
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 1 inch ginger root, grated
  • ½ inch turmeric root, grated
  • 1 cinnamon stick
  • 1-2 red chilies
  • 8oz package of sliced FunGuy white button mushrooms
  • ½ teaspoon ground coriander seeds
  • ½ teaspoon cumin
  • 3 tablespoons tomato paste
  • ½ cup vegetable stock
  • 1¼ cup coconut milk
  • ½ teaspoon coarse salt
  • 1 pound shrimp, deveined and cleaned
  • ½ cup plain Greek yogurt
  • cilantro
  • chopped cashews

Tough week? Then have a rice daythis weekend with a little shrimp and FunGuy korma! 

This flavorful dish full of mild spices, is gently warming with a hint of chilies, creamy coconut milk, and loaded up with our sliced button mushrooms and shrimp. 

Cashew imagine how nice a big bowl will be? We know the FunGuy can’t wait!

DIRECTIONS:

  1. Combine the water and rice in a pot and bring it to a boil over high heat. Reduce the heat to low and cover with a lid. Allow the rice to cook 15 minutes, or until it seems most of the water has evaporated. Remove from heat, leaving the lid on and allow the rice to steam another 10 minutes. Fluff with a fork. 
  2. While the rice cooks, prepare the korma sauce, FunGuy mushrooms, and shrimp. 
  3. Heat the ghee in a deep pan over medium heat. Add the onion and cook 3-4 minutes or until softened. Add the garlic, ginger, turmeric, cinnamon stick, and chilies to the pan and cook another 2-3 minutes. Remove the chilies once they have become fragrant for a milder sauce, or leave them in for spicier. 
  4. Add the sliced mushrooms, coriander seed, and cumin to the pan and sauté 5 minutes. Stir in the vegetable stock and tomato paste, allowing it to cook another 5-7 minutes, or until reduced by half. Stir in the coconut milk and allow it to cook another 5 minutes, stirring frequently. Add the shrimp to the pan and cook another 5 minutes, or until the shrimp has turned pink and have curled into a “c” shape. Turn off the heat. Taste and season with salt and stir in yogurt.
  5. Serve the shrimp and mushroom korma with the jasmine rice with chopped cashews and fresh cilantro on top. 

Have a Fun meal!